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Recipe

Duck, bean shoot and coriander omelette

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Duck, bean shoot and coriander omelette
  • 8 eggs
  • 1/3 cup water
  • 2 teaspoon sesame oil
  • 1/3 cup vegetable oil
  • plum sauce, to serve
  • 400 gram barbecued duck (1/2 a duck), shredded
  • 2 cup trimmed bean sprouts
  • 1 cup coriander leaves
  • 4细切葱

Method

Duck, bean shoot and coriander omelette
  • 1
    In a large bowl, whisk eggs, water and sesame oil together until well combined. Season to taste with white pepper.
  • 2
    In a bowl, combine all remaining ingredients.
  • 3
    Heat 1 tablespoon oil in a large wok on medium. Pour one quarter of egg mixture into wok, swirling to create a 20cm circle. Cook 1-2 minutes, until base is golden.
  • 4
    Slide onto a serving plate. Place one quarter of filling onto one half of the omelette and fold over. Repeat with remaining oil, egg mixture and filling. Drizzle with plum sauce to serve.

Notes

To curl shreds of green onion, place in chilled water in the fridge.

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